Vegan Blueberry Pie
Indulge in this delightful vegan blueberry pie, packed with fresh blueberries and a buttery, flaky crust that will satisfy any dessert lover's cravings.
This Vegan Blueberry Pie is a delicious and wholesome dessert that everyone will love, even non-vegans!
Made with simple, whole-food ingredients, this pie showcases the natural sweetness of blueberries, all while being completely plant-based.
Perfect for summer gatherings or cozy family dinners, this recipe is easy to follow and uses no refined sugars.
For more delightful vegan recipes, visit vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For a gluten-free version, substitute whole wheat flour with almond flour and add a binding agent like flaxseed meal. The maple syrup can be adjusted based on the sweetness of the blueberries you use.
Tips & Notes
- •For a crispier crust, bake the bottom crust for 10 minutes before adding the filling.
- •Serve with a scoop of vegan ice cream for an extra treat!
Recipe Variations
- •Substitute blueberries with mixed berries for a berry medley pie.
- •Add a tablespoon of cinnamon for a spiced flavor.
Storage & Freezing
Store in the refrigerator in an airtight container for up to 3 days. For longer storage, freeze slices wrapped in plastic wrap and then in foil for up to 3 months.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, you can use frozen blueberries, but make sure to thaw and drain any excess liquid before using.
How do I store leftover pie?
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
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Indulge in this delightful vegan blueberry pie, packed with fresh blueberries and a buttery, flaky crust that will satisfy any dessert lover's cravings.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large mixing bowl, combine the whole wheat flour and salt.
- 3
Add the melted coconut oil and mix until crumbly.
- 4
Gradually add cold water, one tablespoon at a time, mixing until the dough holds together. You may need to adjust the amount of water.
- 5
Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 30 minutes.
- 6
In another bowl, combine the blueberries, maple syrup, cornstarch, lemon juice, and vanilla extract. Toss gently to coat.
- 7
Remove one dough disk from the fridge. On a floured surface, roll it out to fit a 9-inch pie pan.
- 8
Transfer the rolled-out dough to the pie pan and trim the edges.
- 9
Pour the blueberry filling into the crust, spreading it evenly.
- 10
Roll out the second dough disk and place it over the filling. Cut slits for ventilation, or create a lattice design.
- 11
Bake in the preheated oven for 40-45 minutes, or until the crust is golden and the filling is bubbling.
- 12
Remove from the oven and let it cool for at least 15 minutes before slicing and serving.
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